Hashbrown Casserole

A super cheesy shredded hash brown casserole recipe, sometimes referred to as funeral potatoes, made with ten common ingredients and in the oven in less than 15 minutes. Even better than Cracker Barrel’s potato casserole, this recipe starts with thawed frozen shredded hash browns combined with sauteed onions and garlic, sour cream, butter, and a generous portion of cheddar cheese.

It is the perfect side dish for Easter, Thanksgiving, and Christmas, and it is ideal for potlucks and funerals.

How to make Shredded Hashbrown Casserole

Heat the olive oil in a medium skillet over medium heat. Add the onion and cook until soft, stirring several times. Reduce the heat to low and add the garlic, cooking for 1 minute while stirring constantly. Remove the pan from the heat and let it cool for a minute or two.

In a large mixing bowl, stir together the cooked onions and garlic, thawed shredded potatoes, cheddar cheese soup, sour cream, melted butter, salt, black pepper, and 1 1/2 cups of cheddar cheese. Spread the mixture into a greased baking dish and sprinkle with the remaining cheddar cheese. Bake for about 50 minutes or until the cheese is melted and the dish is bubbly on the edges.

Helpful Recipe Tips

• Think ahead and thaw the frozen hash brown potatoes in the refrigerator for several hours up to overnight.
• For optimal flavor, saute your onions and garlic first. You will be glad that you took the time to do so.
• Use good quality cheddar cheese and grate it fresh.
• If you can not find condensed cheddar soup, cream of chicken soup or cream of mushroom soup works well in this recipe too.
• I like to top the casserole with more cheddar and chopped fresh Italian parsley, but for added crunch, 2 cups of crushed cornflakes mixed with 1/4 cup of melted butter is also delicious.
• Other shredded cheeses that work well with this recipe are Colby Jack, Pepper Jack, Monterey Jack, and smoked cheddar. For added flavor, add 1/4 cup of grated fresh Parmesan Cheese.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or the microwave.

Can you make Hashbrown Casserole ahead of time?

This casserole can be prepped up to 2 days in advance. Cover well with plastic wrap and store in the fridge. When ready to prepare, remove the casserole from the refrigerator and warm it to room temperature. Then, remove the plastic wrap and bake. If using a cornflake topping, it is best to add that just before baking.

How to freeze Hashbrown Casserole

This casserole freezes well, both baked and unbaked. For already baked, freeze leftovers in individual portions or as a whole in freezer-safe containers for up to 3 months. Defrost in the fridge overnight and reheat in the microwave.

To freeze the casserole unbaked, prepare it according to the directions. Cover with two layers of plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw in the fridge overnight. It may take longer to thaw, so prepare accordingly. When ready to prepare, remove the casserole from the refrigerator and warm it to room temperature. Then, remove the plastic wrap and bake. If using a cornflake topping, it is best to add that just before baking.

Flavor variations

• Protein – add crispy cooked chopped bacon, browned ground beef or sausage, cooked diced chicken, or smoked cubed ham.
• Toppings – top with corn flakes, panko breadcrumbs, Ritz crackers, or crushed potato chips.
• Herbs and Spices – add a little bit of seasoned salt, Cajun seasoning, or chopped fresh thyme, rosemary, or dill.

More potato recipes

Cheesy Hashbrown Casserole Recipe

This amazing cheesy potato casserole is a cinch to make with shredded frozen hashbrowns, onions, garlic, canned cheddar soup, sour cream, and butter. It will quickly become one of your favorite and most requested potato casseroles. 

5 from 8 votes

Print Pin Rate

Course: side

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Servings: 10 servings

Calories: 353kcal

Author: Beth Pierce

Ingredients

• 1 tablespoon olive oil
• 1 medium onion chopped
• 2 cloves garlic minced
• 30 ounces frozen shredded hash brown potatoes thawed
• 1 can 10 ½ ounces condensed Cheddar Cheese Soup (see notes)
• 1 ½ cups sour cream
• ½ cup butter melted
• ½ teaspoon salt
• ½ teaspoon fresh ground black pepper
• 2 ½ cups shredded cheddar cheese see notes

Instructions

• Preheat the oven to 350 degrees. Grease or spray a 9x13-inch casserole dish with nonstick cooking spray. 
• Heat the olive oil in a medium skillet over medium heat. Add the onion and cook until soft, stirring several times. Reduce the heat to low and add the garlic, cooking for 1 minute while stirring constantly. Remove the pan from the heat and let it cool for 1-2 minutes. 
• In a large bowl, stir together the cooked onions and garlic, thawed shredded potatoes, cheddar cheese soup, sour cream, melted butter, salt, black pepper, and 1 1/2 cups of cheddar cheese. Spread the mixture into the prepared baking dish and top with the remaining cheddar cheese.
• Bake for about 45-50 minutes or until the cheese is melted and the dish is bubbly on the edges.

Notes

• Think ahead and thaw the frozen hash brown potatoes in the refrigerator for several hours up to overnight.
• For optimal flavor, saute your onions and garlic first. You will be glad that you took the time to do so.
• Use good quality cheddar cheese and grate it fresh.
• If you can not find condensed cheddar soup, cream of chicken soup works well in this recipe too.
• I like to top the casserole with more cheddar and chopped fresh Italian parsley, but 2 cups of crushed cornflakes mixed with 1/4 cup of melted butter are also delicious.
• Other shredded cheeses that work well with this recipe are Colby Jack, Monterey Jack, and smoked cheddar. For added flavor, add 1/4 cup of grated fresh Parmesan Cheese.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or the microwave.

Nutrition

Calories: 353kcal | Carbohydrates: 19g | Protein: 9g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 73mg | Sodium: 404mg | Potassium: 330mg | Fiber: 1g | Sugar: 2g | Vitamin A: 782IU | Vitamin C: 8mg | Calcium: 250mg | Iron: 1mg

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